 Raw Vegan strawberry Cheesecake Crust
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I love to see what you bake, if you use this recipe please post a photo on Instagram and tag me please @KirlySuesKitchen 
 Ingredients
Instructions 1- Preheat oven to 350 degrees F. Grease a medium sized baking dish with non-stick spray. 2- Spread sliced peaches out in a single layer in prepared dish. 3 - Sprinkle peaches with 2 Tablespoons brown sugar.and two tablespoons white sugar 4 - In a medium bowl, with an electric hand-mixer, beat 1 cup sugar and softened butter together until combined. 5- Add flour, baking powder, salt , mixed spice (and nutmeg if using). Mix. Then add in Apple sauce and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.) 6- Loosely roll the batter into golf ball sized pieces and drop carefully over the top of the peaches. Trying to spread out as evenly as you can and covering most of the peaches. (I use my hands to help spread it too.) 7- Bake in preheated oven for 35 to 40 minutes or until crust is golden brown. 8 - Remove from oven and let stand 5 to 10 minutes before serving. I love to see what you bake, if you use this recipe please post a photo on Instagram and tag me please @KirlySuesKitchen  Ingredients
Topping - Fresh strawberries Frosting - strawberry jam / vegan butter cream icing Method 1- Grease x2 round baking tins ( can be 20cm, 23cm or 25cm diameter, which is 8 inches, 9 inch es or 10 inchesPreheat oven to 180c / 350f / Gas mark 2 - In a large bowl mix together the self-raising flour, sugar and baking powder 3 - Add the almond milk, oil and vanilla and stir until just combined - tap the bowl on your work surface so that the baking powder doesn’t start working too quickly 4 - Divide the mixture into the baking tins, tap your tins in the work surface again to pop all the bubbles in the mixture 5 - Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean 6 - Cool for 2O minutes in the baking tins then transfer them to a wire wrack to finish cooling 7 - Decorate with fresh strawberries , jam and buttercream I love to see what you bake, if you use this recipe please post a photo on Instagram and tag me please @KirlySuesKitchen   Ingredients
Method
 Easy Bake Cake
Preparation time: 10 minutes Cooking Time: 40 -60 minutes Serves: 5 portions Ingredients
Vegan Chocolate Mousse
Ingredients 2 large ripe avocados 1/2 cup unsweetened cocoa powder 1/2 cup agave nectar (can use Maple Syrup instead) 1 1/2 tsp pure vanilla extract 1 1/2 tsp almond extract or almond milk Method 1. Cut a ripe avocado in half. Use a big knife to remove the seed a and use a Spoon to remove out the flesh of the avocado and then crush with a fork. 2. Add in cocoa powder, agave nectar, vanilla extract, and almond extract and blend for 1 to 2 minutes, making sure every part is included. 3. Refrigerate overnight and serve Vegan Sponge Cake Recipe
Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Ingredients Dry Ingredients: 1¼ Cups Self Raising Flour ½ Cup plus ⅓ Cup White Sugar 1 teaspoon Baking Soda (Bicarbonate soda) 1 teaspoon Baking powder ½ teaspoon Salt Wet Ingredients: ⅔ Cup Unsweetened Almond Milk (or other Non-Dairy Milk) ⅓ Cup Canola Oil 2 Tablespoons Apple Cider or White Vinegar 2 teaspoons Vanilla Extract Instructions Preheat your oven for 350 F (180C). Line and lightly grease the pan. In a big bowl, whisk the dry ingredients together. In another bowl, mix the wet ingredients together. Then pour the wet ingredients into the dry and whisk that up. Whisk until the batter just comes together, don’t over mix it . Put batter into the cake tin Bake 18-20 minutes until the tops are slightly golden. |
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